Preparation method for low-molecular-weight fish hydrolyzed protein powder

A low molecular weight, protein powder technology, applied in the direction of fish protein composition, protein food composition, food science, etc., can solve the problem that protein powder solubility protein powder has a great influence on the application range, low molecular weight high solubility protein powder is in a blank state, etc. problems, to achieve the effect of promoting benign development, no toxic side effects, and easy digestion and absorption

Active Publication Date: 2013-09-25
三亚百泰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The solubility of protein powder has a great influence on the application range of protein powder, but the domestic preparation of low molecular weight and high solubility protein powder is still in a blank state

Method used

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  • Preparation method for low-molecular-weight fish hydrolyzed protein powder
  • Preparation method for low-molecular-weight fish hydrolyzed protein powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Choose fresh silver carp, kill the fish, remove the scales, viscera, head, and wash. After the meat is harvested by the meat harvester, take 1kg of minced fish, add 2kg of distilled water, and then add 30-50g of ginger juice. Keep warm at 100°C, stir for 10-15 minutes to remove the fishy smell, and get the fishy fish paste; cool the fishy fish paste to 50-55°C and keep it warm, add 3000-4000U / g papain according to the protein of the fish meat, stir, and use the pH-stat method Keep the pH stable at 6.0-6.5, and react at a constant temperature for 3-4 hours; control the degree of hydrolysis of the proteolysis solution of fish meat to 25%-30%. After the reaction is completed, raise the temperature to 90-100°C and keep it warm for 10-15 minutes to inactivate the enzyme; after cooling to room temperature, centrifuge at 5000r / min for 10-20 minutes, and the supernatant is the fish protein hydrolyzate; select nanofiltration desalination, before desalination The conductivity is ...

Embodiment 2

[0024] Choose fresh and live bighead carp, after slaughtering the fish, remove the scales, viscera, head, and wash. After the meat is harvested by the meat harvester, take 1kg of minced fish, add 2kg of distilled water, and then add 30-50g of ginger juice, 90-50g Keep warm at 100°C, stir for 10-15 minutes to remove the fishy smell, and get the fishy fish paste; cool the fishy fish paste to 50-55°C and keep it warm, add 3000-4000U / g Alcalase enzyme according to the fish meat protein, stir, and use the pH-stat method Keep the pH stable at 8.5-9.0, and react at a constant temperature for 3-4 hours; control the hydrolysis degree of the proteolysis solution of fish meat to 25%-30%. After the reaction is completed, raise the temperature to 90-100°C and keep it warm for 10-15 minutes to inactivate the enzyme; after cooling to room temperature, centrifuge at 5000r / min for 10-20 minutes, and the supernatant is the fish protein hydrolyzate; select nanofiltration desalination, before desa...

Embodiment 3

[0026]Choose fresh herring, kill the fish, remove the scales, viscera, head, and wash. After the meat is harvested by the meat harvester, take 1kg of fish mince, add 2kg of distilled water, and then add 30-50g of ginger juice, 90-100 Keep warm at ℃, stir for 10-15 minutes to remove the fishy smell, and get the fishy fish paste; cool the fishy fish paste to 50-55°C and keep it warm, add 3000-4000U / g neutral protease according to the fish meat protein, stir, and use the pH-stat method Keep the pH stable at 6.5-7.5, and react at a constant temperature for 3-4 hours; control the degree of hydrolysis of the proteolysis liquid of fish meat to 25%-30%. After the reaction is completed, raise the temperature to 90-100°C and keep it warm for 10-15 minutes to inactivate the enzyme; after cooling to room temperature, centrifuge at 5000r / min for 10-20 minutes, and the supernatant is the fish protein hydrolyzate; select nanofiltration desalination, before desalination The conductivity is ab...

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Abstract

The invention discloses a preparation method for low-molecular-weight fish hydrolyzed protein powder. The preparation method comprises following steps of: by taking fresh and alive freshwater fishes as raw materials, and preparing the low-molecular-weight fish hydrolyzed protein powder via the processes of raw material pre-treatment, deodorization, enzymolysis, enzyme deactivation, centrifugation, desalination, concentration, and spray drying. The fish hydrolyzed protein powder prepared by the preparation method disclosed by the invention is low in molecular weight, the content of the fish hydrolyzed protein powder having a molecular weight of less than 1000 Da achieves more than 80%, and the fish hydrolyzed protein powder is easy to digestively absorb; the solubility achieves more than 95%; the fish hydrolyzed protein powder prepared by the preparation method disclosed by the invention is produced from the freshwater fishes, and rich in source; the preparation method disclosed by the invention provides a new route for high-valued utilization for the freshwater fishes; the preparation method disclosed by the invention utilizes a biological enzymolysis technology, as well as is high in efficiency and pollution-free; the product is safe, effective, and without toxic and side effects; the low-molecular-weight fish hydrolyzed protein powder is easier to be digestively absorbed than fish protein, capable of being applied to infant nutrition formulation foods, convenient foods, instant drinks, seasonings and the like as a food raw material or an auxiliary material, and wide in market prospect.

Description

technical field [0001] The invention relates to a high-value deep processing method for freshwater fish, belonging to the technical field of aquatic product processing in food processing. Background technique [0002] my country is rich in freshwater fish resources. In 2010 alone, the total amount of farmed freshwater fish in my country reached 20.64 million tons. The total output of bulk freshwater fish (green, grass, silver carp, bighead carp, carp, crucian carp, and bream) in 2010 was 16.21 million tons, accounting for 78.5% of the total freshwater fish output. Silver carp ranks second in freshwater fish farming, with an output of 3.6075 million tons. However, the proportion of freshwater fish processing in my country is quite low, basically relying on fresh sales. In some key fish farming areas, the contradiction between production and sales is prominent, and there has been a phenomenon of slow sales , while the output of freshwater fish is increasing continuously. It i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04
Inventor 夏文水姜启兴王丽许艳顺许学勤于沛沛
Owner 三亚百泰生物科技有限公司
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